Grocery Guide

Game Day Snacks Lightened: Lemon & Garlic White Bean Dip

Football -- it's finally here! I could not be more excited to throw on a jersey, stress over my fantasy team and get a nice buzz while watching the games every weekend. But equally as important -- the food!

While I love wings, nachos, and sliders as much as the next guy, it's always nice to have something a little more refreshing. This incredibly smooth and rich Lemon, Dill & Garlic White Bean Dip makes a fairly guiltless snack to munch on during the games. Paired with garlic-rubbed crostini, roasted red peppers and fresh cut vegetables, the dip truly satisfies.

And it couldn't be easier to make. Here's how:

See Also:

Game Day Snacks: Spinach Dip Bread Bowls Game Day Snacks: Cheesy Pepperoni Puffs Game Day Snacks: Baked Tequila Lime Wings


  • 2 15.5 oz cans cannellini beans
  • 1 clove garlic
  • 3 tbsp good-quality extra virgin olive oil, + more for drizzling
  • 1-2 tbsp fresh lemon juice + zest
  • 1/4 cup water
  • 3 tbsp chopped fresh dill
  • Coarse salt, paprika + freshly ground black pepper to taste
  • for serving: baguette or pita, 1-2 cloves halved garlic, roasted red peppers, fresh cut veggies of choice


    Rinse and drain canned beans. Add to food processor along with roughly chopped garlic, extra virgin olive oil, lemon juice and zest, and water. Blend until smooth, adding more water if needed to reach desired consistency.

    Roughly chop fresh dill and add, pulsing until combined. Season with salt, paprika and freshly ground black pepper to taste.

    Add to serving bowl and top with a drizzle of extra virgin olive oil and a sprinkle of paprika for color.

    Slice baguette and lightly toast dry. Rub with halved garlic cloves while warm. Serve alongside dip with roasted red peppers and fresh-cut vegetables. Enjoy!

    And in case you missed them, check out our other Game Day Snacks here.

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    Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
    Contact: Brooke Viggiano